Bosc Pears in Rosé Wine with Persimmon Ice Cream
Bosc Pears in Rosé Wine with Persimmon Ice Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Melt butter in heavy large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt butter in heavy large skillet over medium-high heat.
Add pears, cut side down.
Tuck thyme sprigs around pears.
Cook until cut sides are brown (do not turn pears over), about 3 minutes.
Transfer pears to plate.
Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes.
Reduce heat to medium-low and add pears, cut side up.
Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes.
DO AHEAD: Pears can be made 4 hours ahead.
Uncover and let stand at room temperature.
Rewarm pears before continuing, if desired.
Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates.
Drizzle pears with sauce from skillet.
Spoon scoop of Persimmon Ice Cream alongside pears and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
